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Blueberry Crumb Pie
1 unbaked 9-inch pie crust pastry
4 cups blueberries
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1 tablespoon lemon juice
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons butter
In a mixing bowl combine all filling ingredients. Tranfer filling to a pastry lined 9-inch pie plate.
For topping: combine flour and brown sugar. Cut in butter until mixture resembles course crumbs. Sprinkle over filling.
Bake at 375 ° for 40-50 minutes until filling starts to bubble and crust is browned. Cover edges with foil if browning too quickly.
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